The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence PDF
Preview The French Kitchen Cookbook: Recipes and Lessons from Paris and Provence
THE FRENCH KITCHEN COOKBOOK Dedication As many times before, this book is for Walter. For his incredible patience, his appetite for all the good things in life, his support, companionship, fidelity, friendship. The best husband a woman could have! When restoring my Paris studio in 1995, I found these 1890s oak and beveled glass doors from a Paris café, with much of the lettering still intact. Dedication Introduction OPENING ACTS HAM AND CHEESE SQUARES WITH CORNICHONS ONION AND GRUYÈRE BITES SAUTÉED DATES WITH FENNEL AND WALNUTS ANCHOVY BITES ANCHOVY CREAM CURRIED WALNUTS TOASTED, SALTED PISTACHIO NUTS PEACH LEAF WINE SECCO’S FLAKY TOMATO AND OLIVE TART ASIAN MIXED NUTS WITH KAFFIR LIME DUST MINIATURE ONION AND GOAT CHEESE TATINS ROSEMARY-INFUSED ALMONDS WITH HOMEMADE ALMOND OIL CHEESE STRAWS WITH PARMESAN, SHEEP’S MILK CHEESE, AND ESPELETTE PEPPER A TREASURE FROM A MENTOR SALADS FETA AND WATERMELON SALAD WITH MINT AND BABY GREENS SMOKED SALMON AND AVOCADO SALAD WITH GINGER-LEMON DRESSING TOMATO AND MOZZARELLA STACKS ON A BED OF BASIL PEAR, FENNEL, BELGIAN ENDIVE, AND CURRIED WALNUT SALAD MONDAY NIGHT BEEF SALAD WITH GREEN BEANS, AVOCADO, AND ARUGULA ASIAN COLESLAW WITH SESAME SOY DRESSING HEIRLOOM TOMATO PLATTER WITH HERBS AND CHEESE WATERCRESS AND MINT SALAD WITH PEANUTS MINI PALAIS’S BURRATA AND HAM SALAD BETSY’S COLD VIETNAMESE SHRIMP AND NOODLE SALAD CHAR-GRILLED EGGPLANT SALAD WITH FRESH MINT SOUPS YELLOW TOMATO SOUP WITH EVERGREEN TOMATO TARTARE AND RED TOMATO SORBET MUSHROOM-MUSHROOM SOUP WITH CHORIZO MATCHSTICKS YVELINE’S CHILLED CUCUMBER AND AVOCADO SOUP WITH AVOCADO SORBET JERUSALEM ARTICHOKE SOUP WITH TOASTED PISTACHIOS AND PISTACHIO OIL SPICY THAI PUMPKIN SOUP WITH CRAB AND CILANTRO ZUCCHINI AND FRESH BASIL VELOUTÉ CABBAGE, HAM, POTATO, AND PEA SOUP TOFU SOUP WITH BOK CHOY, MINT, AND SCALLIONS WINTER PISTOU: PROVENÇAL VEGETABLE SOUP Provence FISH & SHELLFISH MUSSELS WITH LEMON, CAPERS, JALAPEÑO, AND CILANTRO SALMON SASHIMI WITH AN AVALANCHE OF HERBS OYSTERS SEARED WITH PANCETTA AND SHISO GOLDEN ALMOND-CRUSTED SOLE FILLETS STEAMED YUZU SCALLOPS ON A BED OF SESAME SEA GREENS SHRIMP IN SPICY COCONUT BROTH STEAMED SHRIMP WITH SESAME OIL, BLACK RICE, PEAS, AND SCALLIONS POULTRY & MEAT WALTER’S SALT AND PEPPER STEAK SEARED DUCK BREAST WITH FRESH FIGS AND BLACK CURRANT SAUCE RABBIT WITH MUSTARD AND TARRAGON BRAISED CABBAGE WITH SMOKED SAUSAGE AND MUSTARD FRICASSÉE OF CHICKEN WITH FENNEL, CAPERS, ARTICHOKES, AND TOMATOES BEEF DAUBE WITH FRESH PASTA SQUARES LEMON-CURED SIRLOIN CARPACCIO CHAR-GRILLED PORK PATTIES FOUR-HOUR AROMATIC STAR ANISE–BRAISED PORK PASTA, RICE & BEANS PENNE WITH TOMATOES, ROSEMARY, OLIVES, ARTICHOKES, AND CAPERS FETTUCCINE WITH VODKA AND LEMON FRESH WHITE BEANS WITH GARLIC AND BASIL-ARUGULA SAUCE SPAGHETTI WITH ZUCCHINI BLOSSOMS, ZUCCHINI, AND BASIL SPAGHETTI WITH PECORINO AND PEPPER: CACIO E PEPE SPICY CHICKEN AND RICE PORRIDGE WITH LEMONGRASS GRILLED POLENTA WITH TOMATO AND ONION SAUCE OPEN RAVIOLI WITH MUSHROOMS Paris VEGETABLES TOMATO TATINS PROVENÇAL LEMON-BRAISED ASPARAGUS ASPARAGUS WRAPPED IN COPPA WITH PARMESAN AND PICHOLINE MISO-GLAZED EGGPLANT WATERCRESS PUREE ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE ONION “CARBONARA” ZUCCHINI “SPAGHETTI” WITH GARLIC TAHINI DRESSING BUTTER-BRAISED BABY POTATOES WITH CHIVES EGGPLANT IN SPICY TOMATO SAUCE WITH FETA BRAISED FENNEL AND TOMATO STEW WILD MOREL MUSHROOMS EGGPLANT WITH CHICKPEAS, COUSCOUS, AND TOMATOES SMASHED POTATOES EGGS, CHEESE & FRIENDS WALNUT BITES: ITALIAN PANPEPATO POTATO, CHEESE, AND BACON GRATIN: TARTIFLETTE WALTER’S BREAKFAST EGG TRUFFLED LE FOUGERUS SCRAMBLED EGG WHITES WITH SPINACH AND MUSHROOMS FRESH GOAT CHEESE TRIO PARMESAN CRÉME BRÛLÉE BREAD & FRIENDS PAN BAGNAT MINI QUESADILLAS WITH GOAT CHEESE AND LEMON THYME MANCHEGO, CHORIZO, AND PAPRIKA BREAD THIN-CRUST PIZZA WITH MOZZARELLA, ARTICHOKES, OLIVES, AND CAPERS TOMATO AND MOZZARELLA TARTINES CRANBERRY AND WALNUT BREAD SAFFRON AND HONEY BRIOCHE Paris DESSERTS CHESTNUT HONEY SQUARES ALMOND AND POLENTA COOKIE CAKE: SBRISOLONA RED FRUIT SOUP RUBY RHUBARB BARS LEMON LOVE NOTES FIG AND ALMOND TART INTENSE CHOCOLATE CUSTARDS WITH NIBS CHOCOLATE, HONEY, ALMOND, AND FIG BITES PAVLOVA FRESH GINGER SORBET
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